Apple, Sage and Butternut Squash Soup
Because I am lazy, I went to the grocery store downstairs today. Normally I prefer Fred Meyers, for their free cheese, but I didn't want to make the trip, and I needed to buy some ingredients for the meals I have pre-planned for this weekend. I've started planning meals out in the hopes that I will do lots of cooking and not just eat
potato chips pizza all day. Anyways, back to the shopping - after piling my tres-chic organic goods on the counter, I glanced up at the register, and the number "$18.75" flashed before my eyes - the price of the butternut squash I had selected! I was frightened. You know, this isn't the first time this has happened to me - pine nuts and cherries have also caught me off guard. But this was too much; I abandoned the squash and made my escape. Later on in the day, after messing up my hair appointment (due to my lack of internet reservation skills), I went to Fred Meyers, where I got free cheese and a deal on squashes, only $3.50 each.
Do you, like myself, feel trepidatious when attempting to cut a squash? It's like the first time I tried to chop a log. You may not think so, but there is a great deal of technique involved. When I make the first stab into the squash, pressing down with the knife to cut the bark-like skin, I'm always afraid the knife is going to come shooting back at my hand and stab me. Like the time my grandfather was cutting turkey for Christmas and he stabbed his own hand. We had to take him to the hospital to get stitched up. This reminds me of another time when my sister fell of the deck and cut her head. I think she also needed stitches. I remember her not being as upset as I was. In my eyes she was dying and that was going to be the last day I ever saw her. She lived.
[PRINT RECIPE]
APPLE, SAGE AND BUTTERNUT SQUASH SOUP RECIPE
serves 6 - 8
adapted from Rebekah Peppler's recipe featured on the kitchn
Ingredients
1 butternut squash, halved
2 tbsp olive oil
1/2 tsp salt
pepper to taste
10 sage leaves, chopped
2 large shallots, peeled and chopped
1 tbsp butter
4 cups veggie broth
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp red chili flakes
3 Granny Smith apples, peeled and chopped {one for garnish}
1/2 cup cream, half and half or whipping
Directions
1. Preheat the oven to 425 F. Cut the squash into halves, and scoop out the seeds. Drizzle each half with 1 tbsp olive oil, 1/4 tsp salt, pepper, and chopped sage. Wrap the squash in tin foil and place onto a baking sheet. Bake for 45 minutes or until soft. Remove the squash from the oven to let cool.
2. In a large soup pot, on medium heat, fry the shallots with 1 tbsp butter. Pour the remaining oil that has pooled in squash into the pot. Fry the shallots until they have become translucent, approximately 5 minutes.
3. Scoop the cooked butternut squash from the flesh and add to the shallots. Continue to cook for 10 more minutes, making sure not to burn. Stir in the broth, brown sugar, Worcestershire sauce, nutmeg, cinnamon and chili flakes. Turn the heat to high and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes. Add the 2 chopped, peeled apples and continue to simmer for 20 more minutes.
4. Puree the soup with an immersion blender (a regular blender will also work). Add the cream and stir. Serve with a few peeled and diced apples pieces on top.